No-bake cheesecake for the holiday table
8 servings
45 minutes
No-bake cheesecake is a delicate and airy dessert that has become popular for its simplicity and exquisite taste. Its roots trace back to European cuisine, where cream cheese and a crunchy cookie base form an ideal duo. The velvety texture of the cream, complemented by the light sweetness of powdered sugar and the richness of cream, makes it a perfect choice for festive tables. Gelatin provides stability, allowing the dessert to hold its shape, while berry jelly or fresh berries on top add brightness and freshness. This cheesecake embodies elegance and culinary harmony that will adorn any celebration and delight every guest.
1
Crush the cookies into fine crumbs with a blender, add melted butter.
- Shortbread: 400 g
- Butter: 155 g
2
Compact the oiled crumbs in a removable mold.
3
Whip the cheese, powdered sugar, and cream into a uniform mixture.
- Cream cheese: 620 g
- Cream: 500 ml
- Icing sugar: 155 g
4
Pour water into the gelatin.
- Gelatin: 24 g
- Water: 100 ml
5
Heat the milk until hot without boiling.
- Milk: 100 ml
6
Pour it into the swollen gelatin.
7
Stir until all the grains are completely dissolved.
8
Add the dissolved gelatin to the whipped cream cheese and whip again well.
- Gelatin: 24 g
9
Transfer the souffle to a mold and let it set quietly in the cold.
10
The ready cheesecake can be topped with a layer of berry jelly or whole berries.
